- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Two employees at hamburger cooking station changed gloves after handling raw beef patties but did not wash hands. Corrective action: both employees took off gloves, washed hands, and put on new gloves
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Five chemical spray bottles next to clean dishes at three compartment sink. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Chemical spray bottle next to single service sauce packs under front counter. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Cup stored in hand sink next to drive through window and chemical spray bottle in hand sink next to three compartment sink. **Corrected On-Site**
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine. **Corrected On-Site**
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3/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Condensation or other drainage not disposed of according to law. Salad cooler
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / wrist band, bracelet / kitchen employee / **Corrected On-Site** **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. / for salad.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / liquid eggs at 51F / left on table for food preparation / recommended ice bucket while the product is out / moved to reach in cooler.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. / Quat over 400ppm / front counter, cook line / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. / ware washing area blocked by yellow lids / **Corrected On-Site** **Repeat Violation**
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Dairy creamer **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. Cup, storage area **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Excessive bangles, cook. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline, make line and front line **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Cook washed out trash hauler and dumped out back door **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yogurt 44 in frappe machine and soft deli cheese 60 on Cookline with time marking in use. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish fillets 129, improperly rotated per mgr. Discarded 4 **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Frappe machine. Yogurt temperature 44. **Warning**
- Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Cookline blocked by sanitizer pails and Warewashing area by hose reel. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Brushes and utensils, cookline and Warewashing area **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for most employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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2/8/2013 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Train all foodhandlers within 60 days of date of hire.
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9/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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